{"id":1220,"date":"2022-06-04T19:11:05","date_gmt":"2022-06-04T19:11:05","guid":{"rendered":"https:\/\/prisedujour.com\/?p=1220"},"modified":"2022-06-04T19:29:18","modified_gmt":"2022-06-04T19:29:18","slug":"easy-grouse-marsala-with-wild-mushrooms","status":"publish","type":"post","link":"https:\/\/prisedujour.com\/fr\/2022\/06\/04\/easy-grouse-marsala-with-wild-mushrooms\/","title":{"rendered":"Perdrix Marsala facile aux champignons sauvages"},"content":{"rendered":"\n

Before Italians sue me: Not the traditional poultry Marsala! Otherwise, I tried to keep the recipe very traditional and simple, as cooking should be!<\/p>\n\n\n

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Easy Grouse Marsala with Wild Mushrooms<\/h2>Cuisine: Italian<\/mark><\/span>Difficulty: Easy<\/mark><\/span><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

10<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

25<\/p>minutes<\/span><\/div>

<\/span>Total time<\/span>

35<\/p>minutes<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • <\/span>

    4-6 grouse breasts<\/span><\/p><\/li>

  • <\/span>

    1\/2 cup of all-purpose flour\u00a0<\/span><\/p><\/li>

  • <\/span>

    1 tsp of salt<\/span><\/p><\/li>

  • <\/span>

    1\/2 tsp of ground black pepper<\/span><\/p><\/li>

  • <\/span>

    1 tbsp of vegetable oil<\/span><\/p><\/li>

  • <\/span>

    225g of mushrooms (I used mini portobello and oyster mushrooms)<\/em><\/span><\/p><\/li>

  • <\/span>

    1 large shallot, finely chopped\u00a0<\/span><\/p><\/li>

  • <\/span>

    1\/2 cup of Marsala wine (or sweet white wine)<\/em><\/span><\/p><\/li>

  • <\/span>

    1\/2 cup of chicken stock\u00a0or game stock<\/span><\/p><\/li>

  • <\/span>

    2 tbsp of butter\u00a0<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Rub a small film of vegetable oil on the grouse breasts. Working one at the time, place between two sheets of parchemin paper and pound with a meat mallet until 1 cm (3\/8”) thick. <\/li>
    • Combine flour, the salt and the black pepper in a plate. Roll the grouse breasts in the flour.<\/li>
    • Heat a skillet under medium-high heat. Add the vegetable oil. Remove the excess flour from the grouse breasts and place them in the skillet. Cook until golden brown, 3 minutes per sides. Remove the grouse from the pan.<\/li>
    • Reduce the heat to medium. Add the mushrooms and the shallot. Saut\u00e9 until the mushrooms are golden brown, 5 minutes. Add the marsala (or wine). Scrape the bottom of the pan to release brown bits. Bring the marsala to a boil and reduce the wine for 2 minutes.<\/li>
    • Add the stock and reduce for 2 minutes. Add the butter and mix to incorporate. Add the grouse breasts and cook for 2 minutes while splashing some sauce on top of the breasts.<\/li>
    • Done! Serve with pasta, roasted potatoes or orzo. Optionally add a squeeze of lemon and parsley leaves to your plate.<\/li><\/ul><\/div>
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      <\/div>SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:<\/h3>\n\t\t\t\t\t
      • The grouse can be replaced with two or three grocery bought chicken breasts. Cut them in half thickness-wise to allow for the breasts to fully cook.<\/li>
      • The grouse can be replaced with any white fleshed game birds. Ex: turkey breasts (cut into 3″x3″x3\/4″ pieces), pheasant, woodcock, etc.<\/li><\/ul>\n\t\t\t\t<\/div>